Saffron is one of the most expensive food in the world. Hence, it is known as Iranian Red Gold. The root of this expensive can be attributed to the scarce of this plant, whose growth depends on the climate and specific climate. Of course, cultivation as well as the laborious harvest of this crop and the low harvest time of saffron can also be another reason why the crop is expensive. As we will explain below, some argue that the cause of anything is its deficiency, which alone cannot be accounted for. If we reasonably argue about this, we explain the reason why the saffron is expensive.
Why is saffron so expensive?
Each saffron plant has a stigma that has three branches. And to get one kilogram of dried saffron, it takes between 5,000 and 2,000 saffron flowers. Too much of a kilo of dried saffron is enough, and a worker has to work for 6 hours to cut 6,000 flowers.
Cost of harvesting saffron
Well, with a fingerprint account, it can be said that to harvest a kilo of saffron from a farm a regular worker who is able to do eight hours of work a day has to take about five to six days to harvest saffron. Saffron Harvesting It takes 2 to 4 days to harvest the saffron every morning, which is difficult to harvest if the cultivated area is high. After harvest, the saffron flowers should be removed from seed to seed, and the red parts inside the flowers (the roots of the saffron), which is the saffron, should be separated from the flowers and ready for use after drying. Now considering what we said about saffron planting. We better understand why saffron is so expensive.
Cost of planting saffron
It should be noted that saffron is not available in every land and region, which limits the price of high-quality saffron. After determining the good land, we must produce high-quality saffron onions that have a high harvest efficiency that requires cost. And only in the summer should be cultivated and familiar with the principles of planting it and know the times when to irrigate this set of factors make saffron hard work and expensive it followed this long process of planting and harvesting saffron. Its scarcity has also led to the high cost of this crop. Given the extensive planting and harvesting efforts of farmers in the field, let's not ask ourselves why saffron is expensive. In the region of Qaenat due to its unique climate and water, this region has the best and most sophisticated saffron that we recommend to use saffron saffron to buy saffron.
The scientific name of the saffron is Crocus Sativus and belongs to the Iranian family.Some people say saffron origin in the ancient province of Mad, but some researchers believe that In a wider area of the globe, which includes Turkey-Greece-Asia Minor and Iran.Iran exports saffron to many parts of the world, including: Romans, Chinese and Sami people including Arabs and Greeks While exporting this product they were introduced to saffron.The first Iranian saffron was exiled by the Iranians on the orders of Mu'awiyah.Saffron was then planted in Andalusia (Islamic Spain) and Sagilia (Sicily) and in northern Africa.And Iranian tribes, such as Rostamian and Bonotbari, have been instrumental in the transfer of saffron culture.According to Iranian historical documents, saffron has long been an important interest in saffron So that they were offered at ceremonies and celebrations and weddings such as weddings to welcome the goldsmiths and saffron.And in some ceremonies, the saffron was smoked with musk and amber and sprinkled with rose water.In the Achaemenid era, saffron was used to decorate bread lines and to flavor foods.According to Ferdinand Yusti of Darius wrote that the king of Iran was sufferingIt is flavored with oil from a blend of sunflower oil with saffron milk and date wine.At the time of the Parthians, Iranian saffron was exported to Rome and Greece, and then China became an Iranian customer.In the Sassanid era saffron was planted in Boon and Qom.
History of Iranian saffron cultivation
In the Sasanian era it was used to pay for expensive saffron papers.It was used for the commandments and letters of kings and so on.It was recorded in Pahlavi under the Persian name Kirkuk - saffron was used to dye fabrics.There were many names for saffron in Persian and Arabic words, but saffron was the best name for all the characteristics of this plant.
It has attracted many poets and elders.Saffron cultivation has traditionally been central in Iran - the Qom saffron fame was widely known in pre-Islamic times.In Indian literary and medical literature, saffron has long been known in India.Saffron has been of interest to the Egyptians, Greeks, Indians, and Muslims
1-Saffron onions are solid and almost spherical in shape with a diameter of 1 to 2 cm.
2-It has a brown coating.
3- Each onion produces 2 to 3 leaves that are narrow, like the grass weeds.
4-Saffron roots are sprouts that grow from the base of the onion and its peripheral circle.
5-Saffron flower is the first organ to appear in early fall.
6- Due to the weakness of the onions and their lack of proper placement in soil and deep cultivation, flower buds do not have sufficient growth potential.And even leaves appear late in the first year.
7--Flower cover consists of three petals and three purple petals, making it difficult to distinguish petals from petals. The number of flags is three and the length of the flagpole is twice that of the anther. The anther is yellow saffron.
8-The pistil is located in the center of the flower and has an ovary and exits the thin creamy ovary.
9-The cream is elongated and creamy in color, ending in a translucent red stigma of tricolor orange, 1–2 cm long.
Super Negative Saffron
In this type of saffron, three strands of stigma are interconnected, which makes the stigma strands coalesce and look more beautiful and have greater volume. For this reason, this type of saffron is more popular than other varieties and therefore more expensive. This type of saffron falls into the category of saffron. Ecology of cultivated area, proper (irrigation and fertilizer) and proper harvesting, drying method in preparation and access to Supergine (saffron saffron) are essential and determining factors.
In this type of saffron, just like the supergreen saffron, the stigma strands are interconnected. Their only difference is in the fields. In saffron, saffron strands are shorter and finer, resulting in superior quality and price after supergreen saffron.
In this saffron, the cream is completely removed and pure saffron is produced. This type of saffron is called sorghum, radish, rosemary and parsley. There is no fracture between the strings. It is equivalent to coupon saffron in international naming.
When the saffron cream is separated from the flower, the stigmas will have a thickness of 2-5 mm, which is referred to as this type of saffron. Class 2 and 2 and 3 grade saffron are in this group. Some consumers prefer this type of saffron because of the stigma attached to the cream, which is the reason for the saffron's authenticity.
Bunch of saffron
This type of saffron contains stigma with 4-5 mm raw. The strings are categorized as single-sided and double-sided. On one side, the creams are on top of each other and the stalks are on top of each other. But in the two-sided model, the stigmas try to be on the two sides and the cream sticks in the middle. This model attracts more attention as the creams fall in the middle. In addition, since the classification is done by women, the two methods are referred to as the "girl" category. Read more
Corn or white
When we remove sorghum from the bunch, the root or white part of what is called saffron or white saffron in Iran remains what can not be considered saffron. In Europe it is known as white or white.
What is Negin Saffron?
Among the different categories considered for saffron. Negin saffron has the highest grade. The high quality of Negin saffron is due to its higher coloring ability than other types of saffron as well as its coarse roots. Negative saffron is also sometimes referred to as premium saffron. In the market, there are usually other words for this saffron. For example, for the purest type of Negin Saffron, Super Negin or Export Negin are used or a specific combination of these words. Usually the best type of Negin saffron is made from Khorasan in Iran.
How to make Negin saffron?
Obtaining Negin saffron depends primarily on the quality of the saffron flower from which the saffron is obtained. That is, if the saffron flower is obtained in areas with favorable climatic conditions for producing saffron, the power of coloring and accordingly quality Saffron goes higher and gets higher in the saffron categories. But the saffron drying method is also effective in its quality. In order to obtain the highest quality saffron, once dried, the saffron is dried straight and flat. This will make the dried saffron look beautiful.
One of the most important differences and the main advantage of Iranian saffron with saffron in other countries, organic planting and its defined growth and harvesting process in Iran is that it carries a shadow of several thousand years of experience.
Where is the dona saffron coming from?
The first farmers of this amazing plant were on the Iranian plateau. In planting saffron, Iran does not use any chemical and biological fertilizers that, if they appear to help plant growth, and in other aspects do not use soil or even plants themselves. The same non-use of pesticides and harmful chemicals has increased Iran's saffron to the highest level of health and quality, which Dr. Bagheri, one of the figures of the International Symposium on Saffron Symposium in Iran (2006), pointed to this point. It is important that saffron needs a small amount of water, so the southern borders of Khorasan, including the city of Cain - due to the conditions Qlymy _ is very important. Although sometimes they have planted this plant in other regions of Iran, not only the final product has not been justified in quantity, but it has not even been of adequate quality.
Picking saffron donna begins 10 to 15 days after the first irrigation and begins with the opening of the first flower. In this regard, it is also important that the flower of the saffron should be arranged before the sun rises and radiation is increased. Do not refuse this point and Any delay in flower picking reduces the quality of flowers.
Perhaps one of the most important reasons for saffron quality in Iranian dona (especially Saffron Caen) is Saffron in a timely manner to saffron in the world.
Saffron is an expensive ingredient and obviously people see money by selling the fake saffron. With no machines to check the genuineness, How would you differentiate Pure Saffron from the Fake Saffron?
Here are some of the ways by which you can easily identify the pure saffron:
- If you put a saffron thread/strand in your mouth and if it tastes sweet…. IT’s FAKE
very very distinct way of identifying is the aroma. But what about the
aroma? One should know the aroma to decide whether its right or not.
Pure saffron aroma is very interesting. If u know what Honey smells like, and you also know what hay smells like…you would know what Real Saffron Aroma is. It is literally a blend of Hay and Honey smells.
- Put Saffron in water. In some time, it will colour the water. But what’s the big deal, so can the fake one. However when you take the thread our of water, it wouldn’t have lost its original colour, whereas if is is fake, it would completely lost its added colour, and wouldn’t look the same.
- A very interesting test is to add a little baking soda in water and mix it. Then add saffron to the mixture. The water/baking soda mix shall turn yellow if its Pure Saffron
The fake one will turn dim red.
- One of the most interesting Mantras for saffron is to use the the word Sweet correctly.
Good saffron should always Smell Sweet and never Taste Sweet.